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Xinjiang Lamb Skewers (新疆烤串, chuar)
5 from 46 votes

Xinjiang Lamb Skewers (新疆烤串, chuar)

Xinjiang Lamb Skewers feature lean and fatty lamb pieces alternated on skewers, marinated in a mixture of peanut oil, soy sauce, cornstarch, cumin, chili powder, salt, and optional Sichuan peppercorn. Grilling over a two-zone fire creates a flavorful, charred exterior with tender meat inside, enhanced by a final sprinkling of cumin and chili powder during cooking.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 skewers
Calories: 94 kcal
Course: Appetizer
Cuisine: Chinese

Ingredients

  • 1 lb lamb meat (lean fat ratio 7:3) (*See footnote 1)
  • 1/2 onion , sliced
  • 2 tablespoons cumin seeds Optional, whole
Marinade
  • 2 tablespoons peanut oil (or vegetable oil)
  • 2 tablespoons soy sauce or soy sauce, or tamari for gluten-free, light
  • 2 teaspoons cornstarch
  • 2 teaspoons cumin powder and extra for grilling
  • 1/2 teaspoon chili powder and extra for grilling
  • 1/2 teaspoon salt
  • 1/4 teaspoon Sichuan peppercorn Optional, powder

Instructions

    Cup of Yum
  1. Combine oil, soy sauce, cornstarch, cumin powder, chili powder, and salt in a small bowl. Mix well.
  2. Trim fat from the lamb meat if necessary. Cut lean part into 1.5-cm (0.5-inch) cubes. Cut fat into thin pieces half the size of the lean pieces.
  3. Thread lamb cubes closely onto skewers, alternating between lean meat and fat cubes (*see footnote 2).
  4. Spread onion inside a 1-gallon ziploc bag. Place lamb skewers on top of the onion. Pour the marinade over the lamb. Massage the bag so the lamb is covered evenly with the marinade. Seal both sides of the bag and place upside down, the onions facing up. Let marinate for 30 minutes at room temperature or overnight in the fridge.
  5. Build a modified two zone fire, and leave some space without any coal.
  6. Transfer the lamb skewers onto the grilling grate, one finger’s width apart. Flip frequently until the lamb turns dark brown on all surfaces. Move to indirect fire. Generously sprinkle a layer cumin powder, then chili powder (or you can skip the chili powder if you don’t want the lamb to be too spicy). Flip, then sprinkle another layer of cumin powder. Sprinkle whole cumin seeds onto the lamb for extra flavor, if using. Grill until the meat is cooked through.
  7. Serve immediately. Or move to the side of the grill without coal to keep warm.

Notes

  • You can substitute beef for lamb if preferred, accommodating guests who avoid lamb.
  • If you dislike lamb fat, reduce the amount to one fat piece for every 2-3 lean meat pieces; much of the fat will render and crisp while grilling.
  • The remaining fat on skewers becomes crispy, adding flavor and moisture to the meat.

Nutrition Information

Serving 1skewer Calories 94kcal (5%) Carbohydrates 0.8g (0%) Protein 10.8g (22%) Fat 5.1g (8%) Saturated Fat 1.4g (7%) Cholesterol 34mg (11%) Sodium 278mg (12%) Potassium 140mg (3%) Vitamin A 50IU (1%) Calcium 10mg (1%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12 skewers

Amount Per Serving

Calories 94

% Daily Value*

Serving 1skewer
Calories 94kcal 5%
Carbohydrates 0.8g 0%
Protein 10.8g 22%
Fat 5.1g 8%
Saturated Fat 1.4g 7%
Cholesterol 34mg 11%
Sodium 278mg 12%
Potassium 140mg 3%
Vitamin A 50IU 1%
Calcium 10mg 1%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.